PAST ISSUES
The Recipe Issue
ISSUE NO.3
“We are now buying fresh seafood two or three times a week,” says Pruden. “We are buying from a local company and sourcing locally when we can.” For Richmond, local means it’s coming from the waters of the Atlantic off the coast of Maryland, Virginia and North Carolina. It’s mostly lesser-known fish like tilefish and rockfish
When Pruden can’t buy local, he will purchase Alaskan seafood. He adds that he also will purchase sustainably fished Salmon when it’s available, even though the price can be in the $12 to $14 per pound range.
Secret Hype /
Humberto Baker
CAT
The Chef Anthony's Table Edition
Wearing Meaning /
June Dorsey
Echo Silhouettes /
Erika Simon
The Travel Issue
ISSUE NO.2
Here are the basic formulas of the five grand or mother sauces:
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Béchamel: Roux + dairy
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Velouté: Roux + white stock
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Espagnole: Roux + brown stock
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Hollandaise: Egg yolks + clarified butter + acid (like lemon juice or white wine)
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Tomato: Roux + tomatoes
1.Béchamel
A medium-thick white sauce made from a white roux and milk. It’s used in a variety of dishes from lasagna to mac and cheese. The foolproof way to attain a smooth sauce is to have the milk hot when added to the butter and flour.
2. Velouté
A savory sauce, made from a roux and a light stock. It's a starting point that a number of sauces can be made from. Like béchamel, velouté is considered a white sauce, and both are thickened with roux. A béchamel sauce has milk as its base, velouté is made with stock — chicken, veggie, and fish, but chicken is the most common.
3. Espagnole
A classic brown stock-based sauce. It’s similar to making a velouté but it includes extra ingredients, a mirepoix (chopped carrots, celery, and onions), tomato puree for color and acidity, fresh herbs, and thickened with roux.
4. Hollandaise
A classic sauce with just a few simple pantry ingredients: egg yolk, clarified butter and lemon juice. Instead of using a roux, hollandaise uses the method of emulsification to bring the sauce together.
5. Tomato
Tomato sauce with a mixture of just onions, garlic, and tomatoes. Some may start with a roux but most tomato sauces rely on a tomato reduction to create thickness.
Southern Exposure /
Open faced Sandwich
Desert Club /
Jon Marshall
Don't Follow Me /
Nancy Prince
The Art of Escapism /
Kelli Serrano
The Art Issue
ISSUE NO.1
art on designboom surveys artistic happenings and movements, and contemporary exhibitions taking place around the globe, showcasing creativity in all its forms. from artists who work on canvas to those who work on walls, we cover breaking news stories, in-depth features, and interviews with the both emerging and established artists the field. meanwhile, contributions submitted directly by our global audience of readers offer a unique cultural take on artistic achievement in different parts of the world.
Red Alert /
Jonathon Moon
Between Sunsets /
Chef Anthony Castro
Fine Edges /
Tracie Hale
Eye Candy /
Leif Vang